1/4 cup butter
1 pound confectioners’ sugar (sift if lumpy)
2 teaspoons lemon juice
1/2 cup ground pecans
1/4 teaspoon salt
1/4 cup bourbon
4 1-oz. squares unsweetened chocolate
2 tablespoons shortening

Line baking sheet with waxed paper.

In mixing bowl beat butter until fluffy. Beat in about 1/2 pound of the sugar. With hands work in remaining sugar, lemon juice, pecans, salt and bourbon. Chill for 30 minutes.

Meanwhile, melt chocolate and shortening in top of double saucepan over bot water. Stir occasionally.

Shape dough into 1-inch balls; dip in chocolate. Place on baking sheet; set aside until firm.

Makes about 36.

Submitted by: Deborah Patel